* Note: To make brunoise, finely dice or shred vegetables. Sauté each vegetable in 2 tablespoons butter over medium heat for about 3 minutes.

In a large saucepan, place clarified butter and white onion brunoise. Sauté onions until tender, about 5 minutes. Stir in 2/3 cup flour; mix well to form paste. Gradually stir in warm milk and stir with wooden spoon until smooth.

Add celery root and carrots to flour paste mix; stir well to incorporate. Add chicken and mix well. Place croquette mixture in pan; oil to prevent sticking. Cool overnight.

Shape paste into dumplings. Dip dumplings individually first in 1/3 cup flour, then eggs and bread crumbs. Heat oil over medium-high heat; fry dumplings about 3 minute each, or until golden brown in color.

This recipe yields 4 servings.